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Advice on timing of Pork Butt / Party

post #1 of 14
Thread Starter 

I am smoking a 10lb butt this weekend for my father in laws college graduation. Kind of a big deal so I want to get this right! I'm taking Friday off of work and can put the butt on at any time, but I will have to be at the ceremony around 11AM on Saturday morning and the party won't start to 5PM.

 

Should I pull the butt early Saturday morning and just wrap it up in a cooler and pull it Saturday night or go ahead and pull it Saturday morning and reheat later on?

post #2 of 14

I don't think either way will hurt you.  Pork Butt reheats nicely.

 

The only fear with the overnight smoke is if you don't hit your time mark.  Never try to out think a pork butt, it will beat you every time.

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Yotzee View Post
 

I don't think either way will hurt you.  Pork Butt reheats nicely.

 

The only fear with the overnight smoke is if you don't hit your time mark.  Never try to out think a pork butt, it will beat you every time.


I will factor in a four hour buffer so that should be good. I'm going to plan on having it off at 6AM, hopefully that will cover my bases.

post #4 of 14
I'd smoke it Friday, pull it Friday. Reheat it Saturday. Pulled pork is one of the easiest things to reheat.

That way you won't have to stress about getting done, and you won't smell like smoke at the ceremony! Not that that's a bad thing!
post #5 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

I'd smoke it Friday, pull it Friday. Reheat it Saturday. Pulled pork is one of the easiest things to reheat.

That way you won't have to stress about getting done, and you won't smell like smoke at the ceremony! Not that that's a bad thing!

 

I actually did this for my daughter's graduation party last year with 30lbs of butt.  Smoked on Friday, pulled, dressed with finishing sauce.  Saturday reheated and added a little more finishing sauce as necessary.  BBQ sauce on the side.  People raved about it

post #6 of 14
Quote:
Originally Posted by dirtsailor2003 View Post

I'd smoke it Friday, pull it Friday. Reheat it Saturday. Pulled pork is one of the easiest things to reheat.

That way you won't have to stress about getting done, and you won't smell like smoke at the ceremony! Not that that's a bad thing!

 

That's some pretty smart advice there..........

post #7 of 14
Thread Starter 

Thanks for all the advice. My plan is to pull it before the party and we will reheat it. Seems like everyone agrees on that approach and its the safest way to go.

 

I will have access to a several grills at the party. Any advice on reheating? I was thinking about putting them in pans with a little apple juice and sealing them up with foil.

post #8 of 14
Quote:
Originally Posted by cayenne View Post

I was thinking about putting them in pans with a little apple juice and sealing them up with foil.
I found that if you pack the pulled meat in ziploc bags with the pan juices from during the smoke you don't need additional liquid at reheat (reheat in bags).

I also re-heated in the slow cooker - works well as a serving vessel - stays warm. This way however you might need extra liquid.

I would think reheating in sealed pans on the BBQ should not dry the meat - just go slow/low. Don't go crazy with the apple juice when you reheat - it will not cook thus making the meat sweeter (unless that's what you want).
post #9 of 14
Quote:
Originally Posted by cayenne View Post
 

Thanks for all the advice. My plan is to pull it before the party and we will reheat it. Seems like everyone agrees on that approach and its the safest way to go.

 

I will have access to a several grills at the party. Any advice on reheating? I was thinking about putting them in pans with a little apple juice and sealing them up with foil.

 

 

Quote:
Originally Posted by atomicsmoke View Post


I found that if you pack the pulled meat in ziploc bags with the pan juices from during the smoke you don't need additional liquid at reheat (reheat in bags).

I also re-heated in the slow cooker - works well as a serving vessel - stays warm. This way however you might need extra liquid.

I would think reheating in sealed pans on the BBQ should not dry the meat - just go slow/low. Don't go crazy with the apple juice when you reheat - it will not cook thus making the meat sweeter (unless that's what you want).

 

 

If reheating on a grill, double pan the pork to prevent any burning on the bottom of the pan.    Go with indirect heat if possible.  If you use apple juice, use VERY LITTLE.   I'm talking about a couple of pumps from a spray mist bottle.  Something that would be better would be to collect the drippings during your cook, defat them and use that as your liquid. 

 

The ideal thing to do would be to bag the meat the day before with the pan drippings.  Reheat the meat by dropping bags in hot water for a while (just hot water, not boiling water), then pan the meat.  When you get onsite, put double lined pans on the grill to keep warm (again, with indirect heat).

post #10 of 14

If it were me, I would use a crock pot to reheat, not only because of the ease of usage but also because of its type of low and slow heating it will help you maintain moisture.

 

BUT....... if the grill is the way to go, I reiterate Demosthenes9's suggestion. I would double pan and I would spill some of your recovery fluid (apples juice or whatever between the pans so its like a double boiler effect, no not enough to make the inner pan float but whatever I could get between the two, then when you foil it will not only steam off a little into your inner tray but hopefully you not burn the meat on the bottom.

 

Again though, I suggest a crock pot. They were just made for this kind of use. Also I would add a little finishing sauce before bagging for the reefer. That is why pulled pork is always better the second day. it allows the finishing sauce to marry with the meat. At my house a 9 lb butt might only take a Tablespoon, at the most two when pulled. BUT the next day people will be talking about the wonderful flavors you have in your pork. You don't have to tell your secret why yours is better than the local BBQ stand.

 

Good luck and I hope it all turns out great!

 

 

BTW I prefer "JJ's finishing sauce" which there a recipe posted on the board to make. It lasts a long time because you don't need much! And it wakes up a pulled pork to excite the taste buds and buddettes!

post #11 of 14
Thread Starter 

One last question for you guys... I went to pick the butt today and instead of the larger one I ordered, I know have a 9.5lb one and 6.5lb one.

 

I've never cooked two butts at the same time that were such different weights. Obviously the 6.5lb one is going to cook much faster. Should I throw them on at the same time or throw the smaller one on about five hours behind the big one?

post #12 of 14

I would start 'em both together, pork will mess with ya on cooking times, seriously! You never know the larger one may finish first.

 

And as to the two pieces, that's a standard cryo pack. They nearly always come like that.

 

That would be what I suggest, I mean its better to make sure than to miss the boat right? Course now with pork mojo they will cook exactly as you would anticipate that they should.......

 

I always blame the pork, I always cook ahead.

 

Remember pictures!!

post #13 of 14
Quote:
Originally Posted by cayenne View Post
 

One last question for you guys... I went to pick the butt today and instead of the larger one I ordered, I know have a 9.5lb one and 6.5lb one.

 

I've never cooked two butts at the same time that were such different weights. Obviously the 6.5lb one is going to cook much faster. Should I throw them on at the same time or throw the smaller one on about five hours behind the big one?

 

 

Kind of depends.  Do you want the butts to come off at the same time, rest the same amount of time and then pull them at the same time ?  Or, would you rather rest one butt and pull it, then later do the other butt ?   Also, if you are using an Egg, is there any significant variation in heat within it?   A temp difference that will cook one butt slower than the other ?

post #14 of 14
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Kind of depends.  Do you want the butts to come off at the same time, rest the same amount of time and then pull them at the same time ?  Or, would you rather rest one butt and pull it, then later do the other butt ?   Also, if you are using an Egg, is there any significant variation in heat within it?   A temp difference that will cook one butt slower than the other ?

 

They don't have to come off at the exact same time, I'm trying to time the large one to come off somewhere around 6-8AM Saturday morning. I'm trying to avoid having to get up hours earlier in the morning to pull the smaller one.

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